Enjoy Healthy Living With Five-Ingredient Meals

Enjoy Healthy Living With Five-Ingredient Meals

Eating healthily doesn’t have to mean hours in the kitchen, expensive food bills and uninspiring recipes. In fact, we’ve sourced four easy, delicious and wholesome recipes that each take less than an hour and contain just five ingredients! This means your bank balance won’t suffer, your healthful-living goal is achievable and sustainable, and you can spend more time doing what matters most. These recipes are perfect for anyone who’s conscious about healthy eating but restricted by busy family life.

Sweet potato chili soup (v)

Serves 6 | 40 minutes

Ingredients

1 chopped medium white onion

3 chopped medium sweet potatoes

116 ounces chunky salsa

115 ounces black beans

2 cups vegetable stock

From the cupboard

1 tablespoon oil

Spice to taste (chili powder, cumin, cinnamon, paprika)

Lime juice to taste (optional)

Salt and pepper to taste

Method

Sweat the onions in a large pot over a medium heat until they turn soft. Add the sweet potatoes and preferred spices and cook for another 3 minutes, then add the salsa, vegetable stock and 2 cups of water. Bring the mixture to a gentle boil before reducing it to simmer and adding the black beans. Cover and cook for 20-30 minutes or until the potatoes are soft and the sauce has thickened. Once thick, pop the mixture in a bowl and serve or allow it time to cool before refrigerating. This soup tastes amazing when it’s prepared the night before as the flavors infuse, just make sure you heat it through before tucking in! If you fancy adding extra nutrients to your chili, chop up some fresh avocado and sprinkle on top – delish!

Lemony kale and sprout salad (v)

Serves 6-8 | 20 minutes

Ingredients

1lb Brussels sprouts

1Ib curly kale

1 cup chopped walnuts

1 cup grated pecorino Romano cheese

¼ cup fresh lemon juice

From the cupboard

3 tablespoons extra-virgin olive oil

Salt and pepper to taste

1 clove minced garlic

1 tablespoon Dijon mustard (optional)

Method

Using a baking tray lined with foil, roast the walnuts for 5-8 minutes in a 350˚F oven – you need to keep an eye on them as they can burn quickly. Thinly slice the leaves of the sprouts and kale and combine in a medium bowl. In a small jug, mix together the lemon juice, oil, garlic, seasoning and mustard (if required) and pour over the leaves. Add the walnuts and cheese and toss well before leaving for around 20 minutes so that the flavors fuse. This salad is perfect if you have sprouts leftover from the Christmas season!

Want more recipes? Check out the latest addition of Aloe Life Magazine.

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